🥇 The best Cochinita Pibil Tacos Recipe, one of the richest and most famous Mexican dishes worldwide. Yuri gave us a very easy recipe.
Origin of the Cochinita Pibil
The cochinita pibil is originally from Yucatan and its preparation and characteristic flavor make it unique in its kind. The cochinita pibil is one of the most representative dishes of Mexican gastronomy, since it has its origin in the Mayan culture and uses very old cooking techniques, originally it was cooked in the pib, which is an earthen oven.
The word Pibil comes from the Mayan pib ‘to roast underground’. Said of a food: That is wrapped in banana leaves and cooked underground, barbecued or baked.
In our recipe we will do it in a pressure cooker so don’t worry!
Ingredients for the Cochinita Pibil Tacos:
- One kilo of pork leg in pieces.
- A box of achiote seasoning.
- A large glass of bitter orange juice (approximately 8 large oranges) If bitter orange is not available, sweet orange juice and half a glass of lemon juice can be substituted.
- A banana leaf softened on the griddle.
- A red onion cut crosswise.
- A heaping tablespoon of lard.
- A teaspoon of consommé (or a cube).
- A large clove of garlic. Salt to taste.
Cochinita Pibil Recipe Procedure:
- In a pressure cooker, the banana leaf is placed in the base.
- On top, the meat and onion are arranged crosswise.
- Put the lard on top.
- Blend the orange juice, achiote, garlic, broth, and salt with a little water.
- I know strain and add to the meat.
- The pot is covered, it is put on the fire, and when the valve starts to move, it is cooked for 45 minutes to an hour.
- The meat is shredded (as thin as your preference).
- It is served in tacos, with the tortilla dipped in hot oil, and accompanied by onion flimsy purple and habanero chili sauce (we promise the recipe for this sauce).
Gratitude:
Many thanks to Yuri Rámirez for sharing his recipe with us and preparing us this delicious Cochinita Pibil, it really turned out amazing.
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